Remember - alter the quantities to fit your needs - I was cooking for 3 adults and 1 kid
NOTE: Does require transfer to a baking dish and baking after cooking in crock pot
4 large red potatoes - cut into chunks or quartered
2 garlic cloves - chopped or minced
2 handfuls of baby carrots
1/4 onion - sliced (I am not a huge onion fan so I tend to always use less)
1 corned beef brisket with spice packet
1 1/2 cups water
5 tablespoons frozen orange concentrate
5 tablespoons honey
2 tablespoons dijon mustard
2 to 4 ounces Orange juice
Spices:
ground pepper
Kitchen Stories Ultimate Steak Blend
Salt
Garlic powder
ground mustard
1. Place the potatoes, carrots, onion, and garlic cloves in slow cooker -- always PAM the slow cooker first.
2. Cut brisket in half, place over vegetables. Add the water and contents of spice packet --- NOTE: I put the spice packet contents directly on the meat itself and made sure the water did not wash it off - you can add the water first to avoid this. Add Ultimate Steak Blend, garlic powder, salt, pepper, and ground mustard -- use as you see fit.
3. Add 3 tablespoons of the frozen orange concentrate, honey, dijon mustard (best to use most directly on the meat, leaving it to cook into the meat), and the orange juice.
4. Cook on low until meat and vegetables are tender. I cooked this for about 3 or 4 hours and every so often would turn the vegetable up and around to keep them from getting too soggy.
5. Use a slotted spoon or tongs to transfer meat and vegetables to a baking dish.
6. Create a glaze in a small bowl. Combine remaining 2 tablespoons and honey, stir until a thick glaze is created. If you want to add more to yield more of a glaze - go for it! Add some of the crock pot juices once honey and concentrate are blended. Pour over meat and vegetable.
7. Bake uncovered, at 375 degrees for 15-20 minutes, basting with crock pot juices occasionally.
I served this with fresh fruit.
